maltese kusksu minestra soup

5 Pinches 1 Photo
Cincinnati, OH
Updated on Jun 25, 2018

Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.

prep time 15 Min
cook time 30 Min
method Stove Top
yield 6-8 serving(s)

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 1/2 cup diced celery
  • 1/2 cup chopped onion
  • 1 - bay leaf
  • 10 ounces diced zucchini
  • 1/2 - red bell pepper, diced
  • 1 cup peeled diced fresh pumpkin or butternut squash
  • 4 cups chicken broth or vegetable broth
  • 1 can (15 ounce) diced tomatoes
  • 1 can (8 ounce) tomato sauce
  • 1 teaspoon fennel seed
  • 1 teaspoon dried mint
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 pinch red pepper flakes
  • - salt and black pepper
  • 1/2 cup uncooked large israeli couscous
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 tablespoons chopped fresh italian parsley
  • 1/2 cup freshly grated parmesan cheese

How To Make maltese kusksu minestra soup

  • Step 1
    Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
  • Step 2
    Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
  • Step 3
    Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
  • Step 4
    Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
  • Step 5
    Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

Discover More

Ingredient: Vegetable
Method: Stove Top

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